Vegan Gluten-Free Peanut Butter Cookies

by Monique

Soft, chewy and packed with peanut butter flavor these easy Vegan Gluten-Free Peanut Butter Cookies are purely divine.

Three cookies stacked on one another with more cookies on a baking rack in the background, a glass of almond milk and a blue tea towel.

I have been making these Vegan Gluten-Free Peanut Butter Cookies for years. Not only are they vegan and gluten-free but refined sugar free and oil free as well. Soft, chewy and packed with that delicious peanut butter flavor what more could you ask for?

These cookies are wholesome and filled with nutritious ingredients. Made with ingredients like whole oats, natural peanut butter and coconut sugar. Making them a much healthier option over the traditional Peanut Butter Cookie.

Not only are these cookies Liam approved but they are picky eater approved by my daughter Alina. It’s a great way to sneak protein into your kids diet while they think they are eating a sugary dessert!

I know you will love them just as much as we do!

Ingredient Notes:

  • Peanut Butter – You will want runny natural unsweetened unsalted peanut butter for this recipe. A salted peanut butter will work however, you will want to remove the salt from the recipe.
  • Oat Flour – You can buy premade oat flour in most stores. I generally take rolled oats and either blend them or pulse them in my food processor. It’s a much cheaper option.
  • Coconut Sugar – You can find this at most stores these days. Sometimes they will have both a light and dark option either will work.
  • Baking Soda – Make sure this ingredient is not expired as leavening agents may not work when they are expired.
  • Salt – I use a very fine Sea Salt.
  • Vanilla Extract – I generally use a pure vanilla extract and prefer a good quality over imitation vanilla.
  • Applesauce – You will want an unsweetened unflavored variety of applesauce.
Labeled ingredients for vegan gluten free peanut butter cookies.

Hot To Make:

Preheat your oven to 350°F. Take oats and blend in blender or food processor until flour like texture.

Next, in a bowl cream peanut butter and sugar together. Add vanilla and incorporate.

Sugar and peanut butter creamed together.

In a separate bowl mix oat flour, baking soda and salt until well incorporated together.

Dry ingredients mixed together in a clear mixing bowl.

Slowly add dry ingredients to wet ingredients. Mix on low until incorporated together. Cookie dough will be crumbly.

Dry ingredients mixed into wet ingredients.

Add applesauce and mix until dough forms.

Finished cookie dough in clear bowel.

Take 1 heaping tbsp. cookie dough and roll into a ball in the palm of your hands. Place onto ungreased cookie sheet. Continue this process until all the dough is used.

Cookies rolled into balls.

Lightly press down the cookie with the palm of your hand. You can also use the bottom of a glass for this process if you wish.

Cookies on a sheet pan pressed down with hand.

Take a fork and carefully make criss crossed marks onto your cookies.

Close up, uncooked cookie showing criss cross marks from fork.

Bake 8-10 minutes until cookies are lightly golden on the edges.

Finished cookies on a sheet pan.

Let the cookies completely cool before removing them from the pan.

Enjoy!

Close up, three cookies stacked on top of one another on a white plate with a bite out of the top cookie.

Tips For Success:

  • Mix that Peanut Butter. I use natural peanut butter for this recipe and it works great. Just make sure the peanut butter is mixed really well before adding it to the sugar. You do not want thick chunks which can easily happen if your peanut butter is not stirred.
  • Press before you criss cross. Make sure to press down the cookie with the palm of your hand or the bottom of a glass before making the criss cross marks. Since this recipe does not have butter they do not spread like a typical cookie would.
  • Less Sugar. If you want to reduce the sugar in this recipe you can go down to 2/3 cup, this will create a milder sweetness but still a delicious cookie none the less.
How To Store?

Store in an airtight container for up to five days. You can also freeze cookies for up to two months. Make sure to allow the cookies to cool completely before storing them.

Close up, single cookies with a bite out of it with other cookies around.

Other Baked Goods Recipes:

If you try this recipe make sure to let me know! Leave a comment, rate it and if you take a photo use #feeninforgreens on instagram. I love seeing photos of your recreations!

Three cookies stacked on one another with more cookies on a baking rack in the background, a glass of almond milk and a blue tea towel.

Vegan Gluten-Free Peanut Butter Cookies

Soft, chewy and packed with peanut butter flavor these easy Vegan Gluten-Free Peanut Butter Cookies are purely divine.
Prep Time 10 mins
Total Time 20 mins
Course Dessert, Snack
Cuisine Gluten-free, Vegan
Servings 16 cookies

Ingredients
 

  • 1 cup unsweetened peanut butter
  • 1 cup rolled oats (ground into flour)
  • 1 cup coconut sugar
  • ¼ cup unsweetened applesauce
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • tsp. salt

Instructions
 

  • Preheat your oven to 350°F.
  • Take oats and blend in blender or food processor until flour like texture.
  • In a bowl cream peanut butter and sugar together. Add vanilla and incorporate.
  • In a separate bowl mix oat flour, baking soda and salt until well incorporated together.
  • Slowly add dry ingredients to wet ingredients. Mix on low until incorporated together. Cookie dough will be crumbly.
  • Add applesauce and mix until dough forms.
  • Take 1 heaping tbsp. cookie dough and roll into a ball in the palm of your hands. Place onto ungreased cookie sheet. Continue this process until all the dough is used.
  • Lightly press down the cookie with the palm of your hand. You can also use the bottom of a glass for this process if you wish.
  • Take a fork and carefully make criss crossed marks onto your cookies.
  • Bake 8-10 minutes until cookies are lightly golden on the edges. Let the cookies completely cool before removing them from the pan.
  • Enjoy!

Notes

  • Allow the cookies to cool all the way before handling. They will easily break apart if handled before they have cooled.
  • If you would like to reduce the sugar in this recipe you can go down to 2/3 cup. The cookies will still be tasty but will have a mild sweetness. 
  • If you use salted peanut butter do not add the salt from the recipe. 

Nutrition

Calories: 161kcalCarbohydrates: 17gProtein: 5gFat: 9gSaturated Fat: 2gSodium: 123mgPotassium: 135mgFiber: 1gSugar: 8gCalcium: 11mgIron: 1mg
Tried this recipe?Tag @feeninforgreens and use #feeninforgreens

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